♥︎Spanakorizo ​​(Greek spinach rice).

For ➋

400 g spinach leaves (wild spinach)

150 g onions

20 g dill

4 tbs olive oil

120 g carnaroli rice

5 cl dry white wine

25 cl of water

1 lemon

salt & freshly ground black pepper

Check the spinach, wash it several times in plenty of water, drain and chop coarsely. Peel the onions and chop them finely. Remove the dill from the stems, set some tops aside and chop the rest finely.

Heat 2 tbs olive oil in a heavy-bottomed saucepan over medium to high heat. Fry the onions until translucent; stir regularly.

Add the rice and fry briefly. Deglaze with the wine. Reduce the wine almost completely.

Add the chopped spinach and let it shrink. Add 25 cl of water, add some salt and let it simmer without a lid for about 15 m (depending on the type of rice) over low heat, until the rice is al dente; stir occasionally.

The rice should be cooked, but not falling apart. 

Stir in the dill. Season with the finely grated zest of ½ lemon, 1-1½ tbs lemon juice, 1-2 tbs olive oil and black pepper. The rice should taste fresh and lemony.

Divide the spinach rice over two deep plates. If desired, drizzle some olive oil over it and grate over the zest of a few lemon wedges. Sprinkle the dill tops over it.

Risotto with scampi & zucchini

For ➍ 

240-300 g arborio rice

24 scampi

2 small zucchini

2 shallots

2 cloves of garlic

10 cl dry white wine

1.½ l chicken stock

olive oil

salt & freshly ground pepper

1-1½ tbs vadouvan (*)

Clean the scampi (remove the intestinal tract), mix them with the herbs and 1-1.½ tbs oil and put them away in a cool place.

Cut the zucchini into slices of about 1 cm thick and cut the slices again into sticks.

Bring the stock to the boil and keep it warm. We will use the stock to cook the risotto.

Heat the olive oil in a wide pot and fry the chopped shallot and garlic.

Add the rice to the pot and let it fry for a while until the grains become transparent.

Add the white wine and let it boil away. Then add a small tablespoon of stock and wait until the liquid has largely been absorbed. Then add stock again and keep repeating until the rice is done. This will take about 15 to 20 m. The rice should still be creamy, but should certainly not be cooked too flat.

Heat a large frying pan with a dash of olive oil and fry the marinated scampi over high heat.

Remove the scampi from the pan, add an extra dash of olive oil if necessary and fry the zucchini strips in the same pan, over sufficiently high heat (season them with salt and freshly ground pepper).

Add the fried scampi and zucchini to the risotto when it is done and stir everything carefully.

*or 1 ts kurkuma + 1 ts paprika powder + ½ ts chili flakes

♥︎Thai whitefish with lemongrass & fish sauce

For ➍

1 stalk of lemongrass

500 g white fish fillets (e.g. cod)

2 tbs sunflower or other vegetable oil

1.5 tbs fish sauce

1 shallot, finely chopped

1 red chilli pepper, without seeds & chopped

4 cloves of garlic, thinly sliced

freshly ground black pepper

pak choi*

rice

Preheat the oven to 200°C.

Remove the outer hard leaves from the lemongrass. Chop the white part and discard the rest.

Place the fish, skin side down, in a shallow baking dish or roasting pan. Mix 1 tbs of the oil with the fish sauce, the shallot, the chilli and the lemongrass, season with pepper and pour evenly over the fish, so that it gets a nice layer of sauce. Bake the fish in the oven for 15 to 20-25 m, or until done.

Just before the fish is ready, heat the rest of the oil in a small frying pan. Add the garlic and fry slowly and at a lower temperature/4-5/ golden brown without burning. If necessary, add some water or cooking liquid from the pak choi.

Pour the hot oil with garlic over the cooked fish and serve immediately.

Serve the fish with rice and green vegetables, such as spinach or pak choy.

*Cut the pak choi into green and white pieces. Wok the white, harder, pieces for 3-5 m. Add the green parts and wok for another 1-3 m.

Risotto zucchine e gamberetti (zucchini & shrimp risotto)

For ➍ 

vegetable broth 

1.5 l water 

1 lemon, zest, grated 

1 carrot 

1 celery rib 

½ onion 

coarse salt 

risotto

350 g arborio rice 

2 zucchini 

250 g shrimps 

½ onion, chopped 

olive oil 

½ glass white wine 

50 g butter *

lemon, zest, grated 

fine salt 

decorate 

lemon, zest, grated 

mint 

Start with a vegetable broth. Put the water in a pot and add the carrot, celery, onion and the zest of a lemon. Bring it to boil. 

In a frying pan, brown the chopped onion. Add the zucchini cut into small pieces, salt and cook for about 5 m. Add the shrimps in the pan and let it cook for another 2 m. Remove from the fire and keep aside. 

In another pan, toast the rice. When it's very hot, blend it with the white wine. Add the broth a little at a time, and mix the risotto. As soon as the broth dries, add a ladle and continue like this for about 15 m, to cook the rice.**

When it is close to the cooking, add the zucchini and shrimp and cook for a couple of more m. 

Turn off the heat and stir with the butter, stirring the risotto well. Add a copious grated lemon zest. Decorate the risotto with another lemon zest and a mint leaf. Serve immediately.

*Optional.

*Use a quicker way to cook risotto.

Za'atar chicken pilav with pistachios & pomegranate

For ➍

4 chicken legs

2 cloves garlic

1 tbs lemon juice

3 tbs za'atar

70 g pomegranate seeds

1 bunch flat leaf parsley

1 bunch of dill

4 tbs olive oil

50 g butter

2 large yellow onions

250 g basmati rice

40 cl poultry fond

75 g green pistachios

1 ts pilipili

1 bunch coriander

Peel the garlic and finely chop.

Cut the chicken thighs in half at the joint and place in a bowl. Drizzle with olive oil and lemon juice. Sprinkle with 1 tbs salt and the garlic snippets. Toss together and refrigerate for min. 2 h.

Preheat the oven to 180°C.

Bake the chicken ± 7 m with the skin side down golden brown and crispy in a roasting pan.

Arrange in a baking dish, sprinkle the skin side with za'atar and roast for another 10 m.

Deglaze the casserole with poultry stock and heat.

Peel the onions and cut into fine half rings. Coarsely chop the pistachios.

Rinse the rice under running water until the rinse water is clear. Preheat the butter and oil in a shallow wide cast iron pot. Add the onion rings, sprinkle with salt and fry for 15 m until caramelised. Stir in the rice, pistachios, pilipili and warm poultry stock. Season with salt and pepper. Arrange the chicken on top of the rice. Pour the juices from the baking dish over.

Place in the oven for 45 m until the rice is soft. Cover the pan and let rest for 5 m.

Finely chop the parsley leaves, coarsely chop the coriander and dill and sprinkle over the chicken together with the pomegranate seeds. Serve.

Salmon poke tower

For /➊➋➌➍➎➏➐➑➒➓/
raw salmon in pieces, marinated with soy sauce & sriracha mayo
pieces of avocado
seaweed salad
cooked edamame
sliced spring onion
mix of sesame & poppy seeds

Place the ingredients in the ring. Press each layer well. Create a layer with
rice,
cucumber,
marinated salmon,
avocado,
seaweed salad,
edamame beans,
spring onion.
Squeeze a strand of sirarcha mayo over the ingredients.
Sprinkle with mix of sesame and poppy seeds.
Serve.

Fennel risotto with 'nduja & mussels

For ➋

1 kg mussels

olive oil

1 fennel

1 shallot, shredded

2 cloves garlic, crushed into a purée

1 tbs 'nduja

200 g risotto rice

15 cl white wine

60 cl warm (vegetable) stock

knob of butter

15 g flat parsley, shredded

Rinse the mussels thoroughly. Heat some oil in a large pan and cook the mussels under a lid for about 5 m, or until the shells are just open. Turn the mussels halfway through the cooking time. Pour the mussel liquid through a fine sieve and keep it. Keep the mussels warm.

Remove the hard core of the fennel and cut it into small pieces.

Heat some olive oil in a pan and sauté the shallot for 2 m before adding the crushed garlic. Stew 1 m further. Add the fennel and stir-fry for 5 m and mix in the 'nduja. After 2 m, pour the rice into the pot. Stir-fry for 2 m, deglaze with the white wine and about 15 cl of the sieved mussel liquid. 

Let it boil before adding a ladle of hot stock. 

Stir until the stock is completely absorbed and add another ladle. Repeat until the rice is al dente, about 20 m.

Remove the mussels from their shells and keep warm.

Mix a good knob of butter and most of the flat-leaf parsley through the risotto. Add half of the mussels and gently mix into the risotto. 

Divide the risotto among plates or on a serving platter and garnish with the remaining mussels and flat-leaf parsley.

Seared tuna on spicy risotto

For ➋

1  garlic clove, peeled & crushed

2 tbs olive oil

2 x 200 g tuna steaks

2 tbs olive oil

300 g risotto rice

5 spring onions, chopped

6 chestnut mushrooms, chopped

2 pinches chilli flakes

2 pinches  curry powder

20 cl white wine

80 cl fish fumet or chicken stock

sea salt & pepper, freshly ground

10  cherry tomatoes

2 tbs olive oil

1 lime, quartered

Preheat the oven to 200°C.

Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.

For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 m. Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock. Bring the mixture to a simmer and gradually add the fumet or stock continuously stirring for 18-20 m until the rice is creamy and tender.

In the meantime, place the tomatoes into a roasting tin, drizzle over the oil and season. Roast in the oven for 6-8 m.

Sear the marinated tuna in a hot chargrill pan for 1 m on each side or until browned all over and pink in the middle. Remove from the pan to rest.

To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top. Arrange the roasted tomatoes over the tuna and garnish with half a lime.

Smoked salmon & pea lemon risotto

For ➋-➌ 

2 tbs extra virgin olive oil, plus extra for drizzling 

1 small onion, finely chopped 

1 garlic clove, crushed 

200 g Arborio rice 

10 cl dry white wine 

80 cl fish stock 

1 mug (120-150 g) frozen peas, defrosted 

125 g smoked salmon 

1 lemon, zest & juice 

small bunch dill, finely chopped* 

freshly ground black pepper 

1 tbs cream cheese or mascarpone****

  

Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 m, until soft but not coloured. 

 Add the rice and stir well to coat in the oil. Cook for 2 m, stirring frequently. Pour in the wine and cook until it’s almost all evaporated. 

Add a ladleful of stock and stir until the liquid is absorbed completely.** 

Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 m. ** 

Add the peas with the final ladleful of stock and allow them to heat through.*** 

 Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. ****

Drizzle over a little olive oil, season with pepper and serve. 

*When using dried dill, mix a heaped tbs with 1 tbs olive oil, and let it stand for 10 m. Mix with salmon, to spread the taste

**Use an alternative easier method.

***When using g the alternative, drop in the peas 5 m before the rice is ready.

****[Stir if wanted 1 tbs cream cheese or mascarpone through the lemon juice and lemon zest].

Lemon risotto with fennel

For ➋

150 g risotto rice

50 cl warm vegetable stock

2 knobs of butter

50 g Parmigiano

1 small onion

splash dry white wine

1 lemon, juice & grated peel

1 fennel

75 g peas (frozen)

fresh basil

Chop the onion. Melt a knob of butter in a pan and fry the onion in it. Add the rice, stir and cook for a few m until it starts to turn translucent. Then deglaze with the white wine.

Clean and thinly slice the fennel and cut into strips. Add to the risotto rice. Then add a little of the stock and stir and wait until it is absorbed.

Grate the lemon and squeeze it. Add the juice and half of the grated lemon peel to the risotto rice as well. Meanwhile, keep adding stock little by little, stirring occasionally. Add the frozen peas after approx. 10 m. After a total time of about 20 to 25 m, the risotto is cooked, you may still have a little stock left.

Tear some basil into pieces and stir through the risotto together with the grated Parmesan and a knob of butter. Taste to see if the risotto might need a little more salt or pepper. When serving, garnish the risotto with some basil and grated lemon peel.

*For a non-vegetarian meal, it can be served with fried shrimps.

Fennel & mascarpone risotto with scallops

For ➍
50 g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 fennel bulbs, heads finely sliced
300 g risotto rice, such as carnaroli
30 cl white wine
1.2 litres vegetable stock, hot
1 tbs olive oil
80 g prosciutto, cut into thin strips
12 fresh scallops ('diver caught', if possible), corals detached
3 tbs chopped fresh flatleaf parsley
4 tbs mascarpone

Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for 8 m, until softened. Add the garlic and fennel and cook for a further 5 m. Add the rice and stir until coated in butter, then add the wine and bubble for 2-3 m.
Add the stock, a few ladlefuls at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is used up and the rice is al dente but creamy – this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 m.
Heat the oil in a heavy-based frying pan, then add the prosciutto and fry for 1 minute or until crisp. Remove with tongs and set aside. When the pan is hot, add the white parts of the scallops and season in the pan. Cook for 1 me each side or until lightly golden, then add the corals and cook for 30 s. Remove from the heat. Stir the parsley and mascarpone into the rice.
To serve, divide the risotto between 4 bowls, top with the crispy prosciutto, scallops and their corals, and season with black pepper.

Read tip on cooking scallops. Read tip on cooking rissoto.

Eggplant with feta, mint rice & tomato sauce

For ➍ 

3 garlic cloves

5 tbs mild olive oil

10 cl balsamico

4 eggplants

1 tbs dried oregano

300 g three-color rice or nut rice

1 shallot

400 g polpa with basilic

½ tbs brown sugar

16 caper apples

200 g feta 43+ or vegan alternative

40 g fresh mint

Preheat the oven to 200°C. Squeeze ⅔ of the garlic into a small bowl and mix with ⅘ of the oil and balsamic vinegar. Halve the eggplants lengthwise, leaving the stem on. Cut the eggplants on the cut side crosswise every centimeter and place them cut side up on a baking tray lined with baking paper. Drizzle with half of the balsamic mixture and sprinkle with the oregano. Season with pepper and possibly salt. Bake for 35 m until soft and cooked through.

Meanwhile, cook the rice according to package directions.

Chop the shallot and finely chop the rest of the garlic. Heat the rest of the oil in a small pan and fry the shallot and garlic for 2 m over medium heat. Add the finely chopped canned tomatoes, season with pepper and the brown sugar. Bring to a simmer over low heat for 15-20 m.

Cut the capers in half. Crumble the feta. Remove the leaves from the mint sprigs and roughly chop. Set aside 1 tbs mint (per 4 people) and mix the rest of the mint with the rice. Remove the eggplant from the oven. Sprinkle with the rest of the balsamic mixture and the caper apple halves. 

Serve with the mint rice and the tomato sauce and garnish with the feta, the reserved mint and some pepper.

Easy salmon sashimi

For ➋ 

250 g sushi rice

33 cl water

3 tbs sushi vinegar

2 tbs sugar or mirin

½ ts salt

150 g sliced salmon sashimi

Rinse the rice 3-4 times. Drain.

Add the water, cover and bring to boil. Cook covered for 10 m.

Close the fire and let the covered rice rest for 20 m.

If wanted, mix the vinegar, sugar or mirin and the salt to the cold rice.

Rub salmon lightly with rice vinegar and mirin (salt or light soy  sauce optional)

Cover with sliced salmon.

Serve.

* Serve with fennel salad if wanted.

Risotto agli asparagi al mente e limone (risotto with asparagus, mint & lemon)

For ➑
risotto base:
1 l organic vegetable or chicken stock
2 tbs olive oil
1 large onion, peeled & finely chopped
4-5 sticks celery, trimmed & finely chopped
600 g risotto rice
25 cl vermouth or dry white wine
risotto:
2 bunches asparagus, woody ends removed & discarded*
70 cl organic vegetable or chicken stock
50 g butter
1 small handful Parmigiano cheese, freshly grated, plus a block for grating**
1 bunch fresh mint, leaves picked & finely chopped
zest & juice of 2 lemons
sea salt & freshly ground black pepper
extra virgin olive oil

Slice the asparagus stalks finely sliced to 2.5 cm below the tips. Finely chop your asparagus stalks into tiny discs, keeping the tips whole.
Then start making your basic risotto recipe.
Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 m, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 m and give you rice that is beginning to soften but is still a little al dente. Put aside.
Put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and cheese, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for 1 m.
Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmigiano on the table.

*Or microwave the asparagus, then gril for a few m. Add some good pepper. Serve with the risotto.
**Make a non-vegetarian variation with sprinkling in a little picked crab or lobster meat or fresh, peeled shrimps or sliced scallops. Reduce your cheese by half.

Tip: cooking asparagus
Tip: a quick and fine risotto

Seared tuna on risotto with samphire & tomatoes

For ➋

tuna:

1 lime (juice only) 

1 garlic clove (peeled & crushed)  

2 tbs olive oil      

sea salt & pepper (freshly ground) 

2 x 200 g tuna steaks

risotto:  

2 tbs olive oil 

200 g risotto rice

50 g leek, chopped  

20 cl white wine  

80 c fish fumet    

sea salt & pepper (freshly ground) 

10 cherry tomatoes  

150 g samphire 

1 tbs Parmigiano

1 lime (quartered)

Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.

Heat the fish fumet.

Heat some olive oil. Add the leek. Cover and cook mildly on moderate heat for 10-15 m. 

Add the rice until coated in the oil.

Slowly add the wine, and stir it through the rice.

Add most of the fumet. Cover and cook on moderate heat for 10-15 m, depending on the rice. Add some more fumet if needed.

Meanwhile, half the cherry tomatoes, and bake them in some oil.

Bring some of the fumet to boil and cook the samphire for 2-3 m.

When the risotto is soft and creamy, add 1 tbs Parmigiano. Add the tomatoes and samphire. Cover and let stand for 1 m. Spoon the risotto on plates

Bake or grill the tuna for 1 m on each side. Cut the tuna in nice slices and add to the plates. Serve immediately with quartered lime.

Mushroom miso risotto

For ➍

50 cl hot water 

2 tbs miso paste or liquid miso 

2 tbs olive oil

1 yellow or white onion, finely chopped* 

240 g risotto rice 

10 cl dry white wine 

1 tbs butter 

500 g mushrooms (oyster, shiitake, cremini) cleaned & torn or sliced 

sea salt & shichimi togarashi (Japanese pepper mix)

2 tbs parsley, minced 

Mix the hot water and miso in a saucepan, and keep liquid miso stock simmering over low heat. 

Heat the olive oil in another saucepan. Add the onion and sauté for 5 m, covered, over medium heat. 

Add the risotto rice, stirring until all of the rice is coated in the oil. Add the white wine and boil for 1 m. 

Add the miso stock one ladleful at a time into the risotto and onion mixture, stirring occasionally for about 20 m or until all of the stock is fully absorbed.  Or add the liquid, cover and look after 15 m whether the rice is soft enough.

In a separate sauté pan, melt the butter over medium-high heat and sauté the mushrooms until golden brown.** Season with salt and shichimi togarashi or pepper to taste. 

Divide the risotto onto serving plates. Top with the sautéed mushrooms and garnish with parsley.

*Use a mix of white or yellow onions and scallions. Add the scallions just before the stock is added.

**Or heat the pan, dry cook the mushrooms until slightly brown, then add the butter. Cover for 5 m on medium heat. You might add a splash of wine and a taste of balsamico bianco and lots of shichimi togarashi. Check whether the mushrooms are done.

Risotto with asparagus, lemon & mint

For ➍

50 cl vegetable stock 

2 tbs olive oil 

½ large onion, peeled & finely chopped 

2 sticks celery, trimmed & finely chopped 

200-250 g risotto rice 

10 cl vermouth or dry white wine 

1 bunch asparagus, woody ends removed 

35 cl extra vegetable stock 

25 g butter 

1 small handful Parmigiano, freshly grated, plus a block for grating 

½ bunch fresh mint, leaves picked & finely chopped 

1 lemon, zest & juice 

sea salt & freshly ground black pepper 

extra virgin olive oil

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 m, without colouring, until soft. Add the rice and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the vermouth or wine. Keep stirring all the time until it has evaporated. 

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 m** and give you rice that is beginning to soften but is still a little al dente. Put to one side. 

Put a large saucepan on a medium to high heat and pour in ½ the extra stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Turn off the heat, beat in your butter and Parmigiano, mint, almost all the lemon zest and all the juice.**  Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for 1 m. 

Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmigiano. 

*You can replace ½ of the cheese with a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops.

**Adjust cooing times to your kind of rice.  The asparagus will take about 8-15 m to be cooked al dente.

Read a tip for a quicker risotto.

Japanese risotto with mushrooms & scallions

For ➋

80 cl water

1 tbs miso* 

1 tbs extra-virgin olive oil 

100 g sushi or other short-grain rice 

10 cl sake 

salt & freshly ground black pepper 

150 g enoki or shimeji mushrooms 

50 g chopped scallions 

25-50 g kaiware daikon sprouts**

2 tbs olive oil

Combine 1 tbs miso with the water and bring to a boil. Reduce the heat and simmer the stock. 

In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. 

Add the stock in 10 cl increments, stirring constantly until the liquid is absorbed with each addition (about 12-15 m)***.   Season with salt and pepper. 

Meanwhile stir-fry the mushrooms and scallions in 1 tbs of oil. (about 5 m). Add some mirin if you want. The last 2 m add the sprouts.

Spoon into serving bowls. Garnish with the mushrooms, scallions, and sprouts and serve.

*or vegetal stock

**or sliced daikon

***or pour the warm miso stock on the rice, bring to a boil, cover with a lid and let cook on moderate heat for 12-15 m.

Read tip on risotto making.

Lemon risotto with king shrimps & samphire

For ➍

1 l water

1 chicken stock cube

2 shallots

50 g unsalted butter

300 g risotto rice

125 ml dry white wine

2 cloves of garlic

2 tbs mild olive oil

225 g raw & peeled large shrimps, frozen

100 g samphire

1 lemon

50 g Parmigiano Reggiano

Bring a pan with the water and stock pellet to the boil. Lower the heat.

Meanwhile, chop the shallots. Heat half of the butter in a heavy-bottomed pan, add the shallots and fry 5 m over low heat. Add the risotto rice and fry for 3 m while stirring until the grains are translucent.

Add the wine and stir until incorporated into the rice. Add a soup ladle of hot stock to the rice and stir until the stock has been absorbed by the rice. Then add another spoon and repeat until the rice is cooked. This takes 20 m. The mixture should be viscous.

Defrost the shrimp. Meanwhile, finely chop the garlic. Towards the end of the risotto cooking time, heat the oil in a frying pan. Add the garlic and fry 1 m over medium heat. Add the shrimps and samphire and fry for 2-3 m. Toss regularly. Season with pepper.

Scrub the lemon, grate the yellow peel and squeeze half the fruit. Cut the other half into 4 wedges. Grate the cheese. Remove the risotto from the heat and stir in the lemon zest and juice, cheese and rest of the butter. Season with pepper. Divide between the plates and spoon the shrimps with the samphire on top. Serve with the lemon wedges.

Japan style risotto

For ➍

1 tbs sesame oil

300 g sushi rice, rinsed

2 garlic cloves, pressed or finely chopped

2 scallions, cut into thin rings, keep white & green parts separately

4 tbs white miso paste

50 g butter

400 g mixed Asian mushrooms, such as shiitake **, shimeji *** (beech mushroom) and enoki **** / *

50 g young spinach (optional) *

sesame seeds, toasted

Heat the sesame oil in a large skillet over medium heat. Fry the sushi rice, garlic and the white parts of the scallions 1 m while stirring until the rice grains are coated with oil. Spoon the rice mixture into a pan / wok with a lid.

Beat the miso paste with 75 cl of boiling water until the miso is completely dissolved and pour the liquid into the rice. Boil 10-15 m

Melt 20 g of butter in the frying pan over medium heat. Fry the Asian mushrooms 3 m until they are slightly softer. Stir them, put the lid on. Cook for 5 m over low heat, or until the mushrooms are al dente soft. *****

Stir the remaining butter into the baby spinach. Cook for 5 m with the rice. Add if necessary. extra liquid.

Let the rice rest for 1 m. Add sea salt and freshly ground black pepper to taste. 

Sprinkle the green parts of the scallions and toasted sesame seeds over the risotto.

* use other vegetables, such as pumpkin and snow peas

** the stems removed and the hat cut into slices

*** base removed and brushed

**** cut into thick vertical slices

***** otherwise: add the mushrooms to the risotto and cook for 5 m 

Read tip on risotto making.